Friday, October 2, 2015

Pork Egg Muffins

This week has been super busy. Wow. A lot of homework assignments were due, and tests had to be taken, and I am SO glad it’s the weekend! All I wanted to do this week was eat cupcakes, pizza, brownies, all of it; I am a hard-core stress eater.  But alas, I am still doing my paleo-ish challenge, which is probably good so I didn’t gain a thousand pounds. All of my snacks were carrot sticks, snap peas, and frozen banana “ice cream”, which really don’t turn into fat very easily... and also not very comforting. And fall is upon us starting again today, after a super hot week of 80-degree weather, it’s kind of nice to pull out my sweaters and thick socks. Also, fall activities and October festivities may now commence. I look forward to bonfires, movies in the mountains, steamers, carving pumpkins, and making treats with pumpkin as the main ingredient. What do you like to do in the fall?

Today I am sharing with you an awesome breakfast secret. Make it once and eat it for the next few days, what is it? Egg Muffins! Not only are these delicious, they are healthy and paleo approved. Which is important if you decided to take a weird leap and are trying it out for a hot minute like yours truly.

1 lb Ground Pork
1 tsp Cumin
1 tsp dried Oregano
2 tsp Garlic Powder
½ tsp Black pepper
½ tsp Sea Salt
2 tsp Apple Cider Vinegar
½ C Water
10 Eggs, whisked
1 Red Bell Pepper
¼ Yellow Onion, chopped
2 Garlic Cloves, minced
¼ tsp Garlic Powder
1/8 tsp Red Pepper Flakes
Salt and Pepper to Taste

Preheat oven to 350.

Combine Cumin, Oregano, Garlic Powder, Black Pepper, and Sea Salt in a small bowl. Set aside. Heat a skillet over medium-high heat and add ground pork, cook until browned and chopped into little pieces. Drain.

Add Spice mixture, Vinegar, and Water to pork. Let simmer until liquid is reduced.

In a large bowl, mix together Red Bell Pepper, Onion, Eggs, Garlic, Garlic Powder, Red Pepper Flakes, and Pork Mixture.

Use a ladle or measuring cup to pour mixture into 8-10 greased muffin tins. Bake about 30 minutes or until cooked completely through.

DONE! Enjoy hot!
Refrigerate leftovers.

Recipe Adapted from: Paleomg & Jessi's Kitchen

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